1 very low-salt stock cube

1 clove garlic peeled and crushed

2.5cm (½in) piece root ginger peeled and cut into thin sticks

1 red chilli deseeded and finely chopped

15ml mirin (Japanese rice wine – you can use ½ tsp honey mixed with 1 tbsp freshly squeezed lime juice if you prefer)

1 tsp reduced-salt soy sauce

100g (4oz) carrot peeled and cut into thin sticks

100g (4oz) shiitake mushrooms sliced

1 head pak choi leaves separated (or 50g/2oz spinach)

3 spring onions sliced

80g (3½oz) wholewheat noodles

2 x 120g (4½oz) salmon fillets

1 tsp sesame oil